Kung Pao Chicken

Overview

It's sour and sweet, ^_^ it's the best to eat with rice, a little spicy and a little sour. In comparison, the peanuts are my favorite among them. Not too many seasonings are used, but the taste is still great!

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• students
• chicken thigh
• cooking wine
• dried chili pepper
• garlic
• green onions
• lettuce
• peanuts
• vinegar
• water starch
• white sugar
• carrot
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the chicken legs into cubes, add a small spoonful of salad oil, a little salt and ginger slices, mix well, and marinate for 10 minutes,

   

2. 2 Dice the carrots and lettuce, leave the green onion white and cut into small sections,

   

3. 3 Add a little oil to the pot, put in the peanuts and stir-fry over medium-low heat until they change color slightly. (I used red-skinned peanuts, so the color change is not visible in the picture. You cannot stir-fry them until they completely change color, otherwise you will over-fry them and the peanuts will become slightly bitter after they cool down.)

   

4. 4 Prepare all the ingredients, cut the dried chilies into sections, blanch the lettuce and diced carrots, and prepare the sauce,

   

5. 5 In the hot pot, add onion, garlic and chili segments, stir-fry until fragrant,

   

6. 6 Add the marinated diced chicken and stir-fry evenly,

   

7. 7 When the diced chicken changes color, add lettuce and carrots,

   

8. 8 Add peanuts and stir-fry together,

   

9. 9 Pour the sauce along the sides and stir-fry, add appropriate amount of salt to taste,

   

10. 10 Finally, add water starch along the edge to thicken the gravy, stir-fry evenly, and then serve,